Intense and complex, with marked notes of dates, figs and dry apricot. Slight hints of honey, carob and candied citrus accompany the sip.
Sweet, warm and very soft, characterized by a pleasant sapidity.
100% Zibibbo cultivated from saplings on the Island of Pantelleria, today on the Unesco world heritage list
- Soil composition: volcanic, sandy and slightly clayey soil.
- Altitude: from 0 to 300 m above sea level.
- Climate: Mediterranean, mild winters, limited rainfall, very hot and windy summers.
Harvest period during the first twenty days of September.
Soft pressing of the raisins and addition of dried Zibibbo grapes. Fermentation and aging in stainless steel vats at controlled temperature for 10 months.
It enhances all chocolate desserts, such as the traditional pie with a soft filling. It is also perfect with aged cheeses with the addition of chestnut honey.